Big Mama’s Old Black Pot Recipes by Ethel Dixon is a cookbook full of nostalgia and recipes that are old-fashioned, calorie packed, country style recipes. There were so many wonderful looking recipes in this cookbook, that it was hard to pick just one. I’m pretty sure I will pick up this book in the future and try at least two or three more recipes. For my blog, I chose a recipe called “Fried Pork Chops” for several reasons. First, I really needed to cook the pork chops I had bought at the grocery store, second, I had all the ingredients on hand and third, they weren’t just plain fried pork chops. The recipe did not disappoint. I am going to put this recipe on a recipe card and file it in my family favorites to make again and again. Yes, it is fried, but I don’t make pork chops very often and this one is delicious because of the addition of green bell pepper and tomatoes. The cooking method also produced a very tender and juicy chop. If you like pork chops, you should definitely give this recipe a try. You won’t be disappointed! The only change I made was cutting the recipe in half, but reducing the pork chops to three, the milk to ½ cup, egg to 1 and bread crumbs to ½ cup. Left the other ingredient amounts the same. Served the chops with green beans and homemade mac and cheese. I used the mac and cheese recipe found here: http://www.food.com/recipe/southern-living-baked-macaroni-and-cheese-106777

Fried Pork Chops

Fried Pork Chops

6 boneless pork chops

1 cup milk

2 eggs

1 cup bread crumbs

1 tablespoon flour

½ cup water

½ green bell pepper, chopped

½ medium-sized yellow onion, chopped

1 (15 oz.) can stewed tomatoes with juice

Salt, to taste

Pepper, to taste

Sprinkle pork chops with a little salt and pepper on each side of chop and allow to sit at room temperature for 10 minutes. In a shallow bowl, beat eggs and milk together. In another shallow bowl, place the bread crumbs. Dip pork chops in milk mixture, then dredge in bread crumbs. Brown slowly in hot grease (I used canola oil), turning only one time. When golden on both sides, remove from skillet and place on a plate. Pour off grease, except for about 1-2 tablespoons. Add flour to the skillet and stir until light brown. Add water, green bell peppers, onions and tomatoes with juice. Stir well. Return chops back to skillet. Cover and simmer for 30-40 minutes.